Onde-onde would go well with tea or coffee or whatever during tea-time. I guess if you are not into tea-time or supper-time, then onde-onde would be good enough for any time of the day.
I love onde-onde and love making them. My grandson, Faris loves these little green gems of glutinous rice-balls. He will eat them whenever I make them. Perhaps the ‘gooey brown sugar’ inside did the trick. He calls them ‘ando-ando’. But ok. It’s close enough.
Onde-onde is a traditional dessert. It is made from glutinous rice-flour and filled with brown sugar. Once cooked it is mixed with steamed grated coconut.
If you can get all the ingredients, ready around you, then making them would be easy enough. The only thing that you need to mind is to keep your grated coconut fresh. Otherwise dessicated coconut – the one that you can get already packed from the supermart would do.
I improvise all the time when I cook. Time is too precious to quibble over steamed or dessicated. I like to think that most folks are like that. Don’t you?
Onde-onde, anyone ? If your are interested you can try. Here are some pointers.
1. Put about 200 gm of glutinous rice-flour in a mixing bowl.
2. Put some salt and green colouring. Use apple green colouring for the nice light green hue.
3. Then with warm water knead the flour until it becomes pliable. Go easy with the water. The dough shouldn’t be runny. The green blob is pictured below.
4. Put a pot of water to boil and put the grated coconut, already steamed, on a big plate. Mix the coconut with a little bit of salt if you like.
5. Cut your brown sugar into small cubes. (my onde-onde is filled with generous filling of brown sugar)
6. Divide the dough into about 20 little balls.
7. Take one of them – round it on the palm of your hand – flatten it – put one cube of brown sugar and round it again. (Make sure the sugar is in and not sticking out)
8. Then put the ball into the boiling water.
9. Once cooked it will rise to the surface. Do the same with the others.
10. Scoop the floating onde-onde and put them in yout grated coconut plate. Mix them well. Then put them on your serving plate.
And your onde-onde is ready. By the way, I don’t think you need to wait until tea-time. Just tuck in. One onde-onde at a time. Olé.